Eat the rainbow. Cook Color celebrates the beauty of fresh fruits, vegetables, herbs, and spices, in a collection of 100 all-natural, monochrome recipes that reveal a tantalizing world of taste, texture, and seasonal eating like you've never seen before. What is the flavor of sunshine? The taste of forest green? Does the red of a pepper evoke the warmth of its spice? Cook Color reveals a whole new way of thinking about food. Author Maria Zizka introduces readers to ideas from color theory and cooking sciences, explaining how to master food styling and cooking techniques to enhance and preserve color, without any artificial additives. But cooking by color isn’t just about looks; it is an approach that draws connections between aesthetics, seasonality, and flavor. Arranged in a gradient, the recipes begin with creamy shades of white—from a coconut cod and rice bowl to a garlicky bean and cauliflower salad. Yellows evoke the bright flavors in Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragù with Rice Cakes, and greens highlight fresh and herbal flavors with dishes like Matcha and Mint Ice Cream Sundae or Zhoug-Marinated Feta and Fava Toasts. Blues, purples, and blacks present revelations: a butterfly pea flower boa stuffed with blue oyster mushroom, a classic Italian grape focaccia turned on its head with the addition of purple ube, and elegant black tahini cookies. To tie it all together, Zizka presents a special section of Color Menus, where she teaches readers how to use food to create palettes that evoke a sense of season, theme, or even a place: a Valentine’s menu decorated with red and pink indulgences, a spring menu featuring all fresh flavors and pastel tones, a seafood-focused menu of blue and coral hues to conjure a tropical ocean vibe. Cook Color is a celebration of eating beautifully and creatively, at any moment and for any occasion.
French pâtisserie-from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner- provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts-dubbed "The Harvard of Gastronomy" by Le Monde newspaper-offers everything the home chef needs to create perfect pastries for all occasions.
1500 skills and techniques Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi's experienced chefs.
235 classic French recipes Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.
L'autobiographie explosive du meilleur footballeur des années 1980-90.
En 1995, Marco van Basten doit mettre fin à son immense carrière, handicapé par une blessure à la cheville mal soignée.
" J'ai arrêté de courir et d'applaudir. Mon tour d'honneur était fini. Quelque chose avait changé. Quelque chose de fondamental. Le football était ma vie et je venais de la perdre. Ce jour-là, je suis mort en tant que footballeur. Et j'avais été invité à mes propres funérailles. "" Pendant trois ans, j'ai fait tout ce que je pouvais pour retrouver la forme. Absolument tout. Bien au-delà des limites de la douleur. Mais c'était fini. En vérité, à la fin, j'étais juste heureux de pouvoir marcher jusqu'à la boulangerie sans avoir mal. Cela m'a coûté très cher. Et je n'en ai jamais vraiment parlé. "Il deviendra entraîneur (Ajax, sélection néerlandaise) mais sans connaître les sommets qu'il avait atteint comme joueur, victime parfois de sa franchise et de sa capacité à dénoncer les compromissions et magouilles du milieu du foot. Son récit sans complaisance ne cache rien de la pression paternelle qu'il a subie afin de le voir réussir dans le football (comme Verstappen en F1), de sa dépression post-blessure, de ses mauvais placements financiers (38M€ de dettes fiscales) ni de sa brouille avec l'autre triple lauréat du Ballon d'Or Johan Cruyff qui était son idole et son ami.
Une autobiographie directe qui nous replonge dans le football champagne des années 1980-90 que les fans de foot n'ont pas oublié. Sur les réseaux sociaux tournent encore régulièrement les vidéos des buts hyper-spectaculaires du grand Marco.
" Je pense que le temps est venu de raconter mon histoire. De mon point de vue. Ma vérité. L'histoire que je n'ai jamais racontée. Dans laquelle je peux remettre les choses en place. Je n'épargnerai personne. Et moi moins que quiconque. "Palmarès
Champion d'Europe 1988 avec les Pays-Bas
Vainqueur de la Coupe d'Europe des Clubs Champions en 1989 et en 1990 avec le Milan AC
Vainqueur de la Coupe d'Europe des Vainqueurs de Coupe en 1987 avec l'Ajax Amsterdam
Champion des Pays-Bas en 1982, en 1983 et en 1985 avec l'Ajax Amsterdam
Champion d'Italie en 1988, en 1992 et en 1993 avec le Milan AC
Triple lauréat du Ballon d'Or (1988, 1989, 1992).
This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts.
Aspiring and confirmed bakers will:
Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish; refresh levain; knead, shape, and score loaves; laminate butter; prepare puff pastry; or braid brioche dough.
Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations: brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more.
Livre de modélisme de mode - Méthode de coupe à plat pour créer le patron de l'ensemble du vestiaire enfant.
Une me´thode de coupe par trace´ pour le pre^t-a`-porter de la mode enfantine traitant des bases du corps, de la layette a` l'adolescence ainsi que des de´veloppements de celles-ci pour tous produits, inte´grant de nombreuses transformations (volumes, manches, cols, de´tails), ainsi que 10 re´alisations de mode`les.
À PROPOS DE L'AUTEURE
Diplômée d'ESMOD, la plus ancienne école de mode créée dans le monde, Claire Wargnier y a dispensé pendant trente ans des cours de modélisme. Son expérience dans les métiers de la mode et ses différents secteurs, lui a permis d'adapter son enseignement aux besoins des étudiants de l'école. Elle exerce actuellement en tant que consultante dans l'industrie de la mode, vit et travaille à Paris.
The original edition of Gaston Lenôtre's groundbreaking cookbook inspired generations of aspiring pastry chefs. In this fully revised new edition, you will learn how to bake everything from a Paris-Brest to a Gâteau Saint-Honoré, and how to unlock the secrets of puff pastries, soufflés, charlottes, Bavarian cream, and festive Yule logs. More than 200 recipes ranging from basic to advanced are clearly and simply presented, making them accessible to bakers of every skill level.
With thanks to Gaston Lenôtre's daughter Sylvie Gille-Naves, who also collaborated with him on the original edition of this book, his son Alain Lenôtre, with whom he established the Lenôtre culinary schools, and the chefs at Maison Lenôtre, who carefully reviewed and updated every recipe, this classic work is once again available to home chefs everywhere.
A complete course in the art Of baking with chocolate from The "harvard of gastronomy"
Savor the culinary savoir-faire of ferrandi paris, The world-renowned cooking school
Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
From the classics-chocolate mousse, custard tart, éclairs, profiteroles, macarons-to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
"Encompassing a full-bodied kingdom replete with character, a three-dimensional world that can't be condensed into a single stroke, the seasons of cognac linger within me like a dream without end."
"Opening a fine bottle of wine. The delight of the guests, their mingling chatter and laughter. And then, sharing. A feast. Recipes. A hundred of them."
Cooking has always been for me a resourcing experience during which I allow myself to take my time and where time often seems to stand still. Cooking allows me to focus, to explore every aspect of my creativity, to innovate... Thinking about and assembling various recipes at once, adjusting them. Working with beautiful products from the land and sea. Enjoying the diversity of ingredients as seasons change, sensing their scents and tasting their flavors, capable of taking one on a journey through time.
In this book, you will find the recipes that have shaped my childhood, those that were passed on to me, and others that came to me later, which I have refined and re-refined, alternating between rigor and lightness. Some dishes are very simple, others more elaborate, but I hope all are delicate and delectable. Always with the same guiding principle: the desire to bring joy to others and to myself. Let these recipes guide you and adapt the ingredients to your own desires.
THE BEST SELLING NOVEL WHICH CREATED A WORLDWIDE PHENOMENON
'A perfect bedside companion for the post-Bridget Jones generation' DAILY TELEGRAPH (CANADA)
'Hillis's book gave rise to 'Live Alone' accessories, including cocktail shakers, china dogs and negligees' WALL STREET JOURNAL
'She was boldly leading a vanguard of young women into a self-reliant, judgment-free future' NATIONAL
This 1936 bestseller sold over 100,000 copies in the first two months of its release. Marjorie Hillis, a 1930s Vogue editor, provides a stylish, no-nonsense guide to living and loving single life. Written with wisdom, humour and panache, this is advice that will never go out of fashion. She takes women through the fundamentals of living alone by showing them how to create a welcoming environment and cultivate home-friendly hobbies, 'for no woman can accept an invitation every night without coming to grief.'
'Chances are that at sometime in your life, possibly only now and then between husbands, you will find yourself settling down to a solitary existence. You may do it from choice. Lots of people do ... Whether you view your one-woman menage as Doom or Adventure (and whether you are twenty-six or sixty-six), you need a plan.'
Who can resist a book with chapters such as 'A Lady and Her Liquor', 'Pleasures of a Single Bed' and 'Solitary Refinement'? Live Alone and Like It is sure to appeal to live-aloners' and those considering taking the plunge.
With beautiful and stylish line drawings by a Vogue illustrator.
As soon as you set the table, it's a party! When the food is delicious and the servings are generous, the company will be joyful--body and spirit in harmony, memories in the making. The inspirational Perla Servan-Schreiber drew from her Mediterranean roots, culinary influences gathered while traveling, and tips gleaned from great chefs like Yotam Ottolenghi and Alain Ducasse to create ninety simple, flexitarian recipes for gatherings big or small. Her seasonal recipes cover every occasion, from causal summer picnics to formal holiday parties, and from tea-time treats to sprawling buffets.
Cooking is a powerful vehicle for celebration and delight, and sometimes the fun starts with guests in the kitchen helping to prepare the meal while nibbling on a light aperitif. For a festive lunch, Perla serves summer salads together, such as Red Onion and Sumac; Mushroom and Herb; and Quinoa, Tomato, and Parsley. In the winter, her comforting Minestrone, Phô, Chestnut Mushroom Soup, or Spinach-Ginger Lentils are followed by a hearty main dish like no-fail Mushroom Risotto, Osso Buco, Egyptian Koshari, or Chinese Duck. No meal is complete without a grand finale, and her desserts are unforgettable--from Raspberry Clafoutis to Honey-Roasted Abricots to Tiramisu.
The best memories come from time spent together over a meal, and these inspired recipes are designed to keep hosts at the table, able to savor and enjoy every moment.
A founder of comparative anatomy and a giant of nineteenth-century biology, Georges Cuvier, and his student and colleague Achille Valenciennes, brought together all that was known about fishes in their massive 22-volume Histoire naturelle des poissons published from 1828 to 1849. Despite the passage of time, this work represents a landmark in the history of science, indispensable to systematic ichthyology and to comparative biology in general. As an introduction to this monumental work, the first volume traces the development of the study of fishes as then understood-from the earliest beginnings to the first third of the nineteenth-century-and summarizes the criteria for classification that their own work would follow. This critically important essay-one of the first attempts at a comprehensive history of any major group of organisms-now appears in English alongside the original French text, beautifully illustrated and accompanied by rich annotations and commentary, serving to bring this important text to our attention and highlighting its historical significance.
Quels sont les grands principes qui président à l'Aïkibudo et plus généralement aux arts martiaux japonais ? Comment reflètent-ils des lois naturelles et des valeurs universelles ? Comment sont-ils liés à l'expérience martiale et humaine du fondateur de l'Aïkibudo, Alain Floquet ? Fruit d'échanges sur plusieurs années, cet ouvrage tente d'y répondre en donnant la parole à Alain Floquet, dans un parcours humain mais aussi universel qui va du corps au coeur, du geste à son esprit. Écrit à la demande de nombreux proches, enseignants, élèves, cet ouvrage intéressera le lecteur pratiquant d'arts martiaux mais aussi les passionnés du Japon.
What if highlighting solutions and telling positive stories was the best way to solve the ecological, economic, and social problems our countries are grappling with?
In 2012, Cyril Dion learned about a study carried out by twenty-two scientists from around the world that forecasts the extinction of multiple forms of life, and possibly a large part of humanity, by the year 2100. This news barely received any media coverage at all. Convinced that spreading catastrophic news is not effective, Dion decided to explore, along with actress and director Mélanie Laurent and a small film crew, what our world could look like if we brought together some of the best solutions to date in agriculture, energy, economics, education, and democracy.
What they found were men and women changing the world: cities that produce their own food and energy, zero-waste systems, businesspeople and towns creating their own currency to prevent speculation and the appropriation of wealth, citizens rewriting their own constitution, and pioneering educational systems.
By linking these initiatives together, Dion and his crew bring to light a new philosophy, a community of thought among people who often don't know each other. New blueprints for society. Cyril Dion is the co-founder of Colibris, a movement launched by Pierre Rabhi, and of the magazine Kaizen. He is also a poet, author, and director. Before writing and co-directing Tomorrow, he co-produced and acted as advisor for Coline Serreau's Think Global, Act Rural.
One day in 2005, Rob Hopkins, an ordinary British citizen, started knocking on his neighbors' doors in the small town of Totnes, where he had just settled. He was proposing that they come together to organize nothing less than a new, locally based economy. A new model, the Transition Town, harnessing resources at hand: no longer expect food to arrive from the other side of the planet at great fuel costs, but instead create short food supply chains and cultivate all the available land (gardens, rooftops, municipal parks); no longer complain about pollution, but federate fellow citizens around a project of local renewable energy cooperatives; no longer rail against the banks and the stock markets, but adopt a local currency that enriches the community. His experience has not only been successful in Totnes; it has spread to 1,200 cities in 47 countries. Each of the Transition Towns are transforming their communities, without fanfare, without outside funding, making them more autonomous and more resilient to the crises looming ahead-a network of oases offering a wealth of solutions.
This book is a series of interviews between Lionel Astruc and Vandana Shiva, worldwide icon of ecological revolution and winner of the "alternative Nobel prize". Worthy successor to Gandhi, Vandana Shiva tells about her life and fight as a leader of the alter-globalization movement, underlining such important concepts as peace and democracy, but also ecofeminism and the importance of the preservation of our planet resources. Her purpose is to explain that there is no such thing as a useless act or, as she says, no "little nobody". Every single commitment matters: that is her message to the world.
Flat pattern drafting and design fashion book for men's garments.
This method uses a logical drafting technique called ""flat pattern design" that provides key formulas that apply to all fashions.
A complete men's wardrobe can be made using this method from shirts to coats: shirts, ties, vests, knitwear, tailored pants, jeans, suits, jackets and coats in all styles (classic and timeless, fashion, luxury, sport).
ABOUT THE AUTHOR
Claire Wargnier is a graduate of ESMOD, the world's oldest and most renowned fashion design school, where she was a pattern-drafting professor during thirty years. Her experience in the different sectors of the fashion industry have allowed her to adapt her teaching methods to the students' needs. She is also a consultant in the fashion industry, works and lives in Paris.
New York Times BestsellerNamed one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and moreNamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more“An indispensable manual for home cooks and pro chefs.” —WiredAt Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
An introduction to the French art of baking bread-including ingredient selection, levain cultivation, and bread-making techniques-with more than one hundred illustrated recipes.
The humble baguette is the quintessential staple of French cuisine, but the country has a vast and diverse bread-baking tradition. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients - grain and flour varieties, water, salt, and levain-this book details the step-by-step techniques and fundamentals of bread making : from feeding the levain, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery's enviable reputation-from rounds of rustic pain de campagne or loaves of olive and oregano bread to regional favorites like fougasse or the Basque taloas tortillas.
A new generation of bakers has expanded the classic French repertoire to include original creations-such as charcoal-sesame baguettes; matcha swirl bread ;
buckwheat and seaweed rolls; and fig, hazelnut, and honey rye bread. In their French style, they also reinterpret heritage breads from across the world-including pita, focaccia, bagels, cheesy Georgian khachapuri, Swedish crispbread, and Indian chapati. Additional bread-based recipes include "surprise bread" finger sandwiches, croque monsieur, onion soup with cheese croutons, and desserts such as French
toast and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time and material required, and whether a recipe is gluten-free.
This is the ultimate reference book for baking homemade bread the French way.
This collective book proposes to re-examine and explore the paradox of modernity through the triad structure of biopolitics, ethics and subjectivation, as it has served as an effective analytic tool for Western cultures (Foucault, Agamben, Negri...). The authors ask themselves if this framework can be tested on as varied cultural conditions as those in Asia, South Asia, Africa, Latin America or Eastern Europe.
Certains arbres retiennent l'attention par leur âge ou par leur taille. Objets d'admiration, ils participent à la description d'un paysage, au repérage d'un site, à l'estimation d'un terrain. Pourtant, il en est davantage qui correspondent à des plantations contemporaines qu'à des peuplements historiques. Combien de temps s'écoule-t-il avant que les unes et les autres soient regardés avec le même intérêt ?
Un jour Jerico un jeune mâle vint voir le taureau Manso pour lui demander conseil :
- Nous n'avons plus de chef depuis plusieurs jours et je ne sais pas à qui m'adresser. Tous les autres taureaux sont trop jeunes, toi tu es le plus vieux et pourrais-tu me dévoiler le secret qui permet de faire tomber les "campinos" de leurs chevaux ?
Avec presque 600 millions d'habitants exclus de tout service énergétique en Afrique subsaharienne, l'électrification rurale représente un enjeu majeur pour le développement du continent.
Ce Livre Blanc a étudié 25 projets d énergie durable développés actuellement en Afrique et propose une analyse de leurs bonnes pratiques, pour comprendre quels sont les facteurs-clés de succès de ce type de projets.
Cette version numérique est offerte par la Fondation Schneider Electric.
The present publication gathers communications from the Lille symposium selected for their quality and originality. Seventeen countries were represented, among which the United States, China, Australia, Qatar and numerous countries from Central and Eastern Europe. Aside from the conferences, many ideas and opinions were shared, a recurrent question being the very definition of sport tourism. This book will be of great interest to everyone interested by sport tourism and local sustainable development studied with a multidisciplinary approach.
